Did you know that salmon is a natural aphrodisiac? We recommend you cook this hearty fish dish along with your significant other for best results!
If you are planning to keep it sweet and simple this Valentine’s Day and are planning a cosy night in, rather than making a reservation somewhere, we have the perfect dish for you to try, and the recipe creator recommends you prepare the meal together with your partner *wink!
Chef Darline Dorcely created this meal for her new cookbook, Taste of Caribbean Cuisine, and reminds us of the stimulating effects of two of the main ingredients. She said: “Salmon is a natural aphrodisiac that has an excellent source of protein, and it is loaded with omega-3 fatty acids. Asparagus is also rich in vitamin B6.”
So, there you have it; here is Chef Darline Dorcely’s recipe for a romantic dinner at home featuring salmon, mashed potatoes and asparagus.
- Salmon (X3)
- Salt to taste
- Pepper to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
For the sauce
- 3 tbsps butter
- 1 tbsp garlic minced or 4 cloves finely chopped
- 3 tbsp soy sauce
- 1/2 cup honey
- 3 tbsps soy sauce
- Sriracha to taste
- 2-3 tbsp lemon juice
- 1/2 tbsp brown sugar
- Start off by rinsing the salmon and patting dry with a paper towel.
- Add a drizzle of oil to the salmon, coating both sides with the oil.
- Combine salt, black pepper, paprika, garlic powder, and onion powder.
- Season both sides of the salmon.
- Add oil to a large pan, allow the oil to become very hot. Add salmon skin side down and sear the salmon until the colour at the bottom turns from pink to slightly white. Flip salmon over and repeat.
- Remove the salmon onto a clean plate and set aside.
- Using the same pan add butter, garlic, and combine. Add honey, soy sauce, lemon juice, sriracha, and brown sugar.
- Combine the mixture and allow it to reduce slightly before adding the salmon to the sauce.
- Base the salmon with the sauce from the pan, by spooning it over. Until the salmon is well coated.
Ingredients (Garlic Mashed Potatoes)
- Whole garlic head
- Half and half (aka also know as half cream in the United Kingdom, is a blend of equal parts whole milk and light cream.
- Remove the top of the garlic and drizzle with oil. Wrap with aluminium foil and place on a baking sheet to roast at 400F for about 30-40 minutes until the cloves are lightly browned and feel soft when pressed. Remove from the shell and set garlic aside.
- Peel, wash, and add potatoes to boiling water to boil until fork tender.
- Drain potatoes, add butter, salt, and Half and half along with the roasted garlic and mash.
Season the asparagus with salt, pepper and a little bit of garlic powder and sauté for five minutes.
Recipe kindly supplied by Chef Darline Dorcely’s via her new cookbook, A Taste of Caribbean Cuisine.
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